These low carb cranberry cookies are the perfect treat for the holiday season! Gluten free and sugar free recipe with video tutorial!
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This is a really easy recipe that you could easily adapt if you didn't want to use cranberries. So many possibilities! It's also very simple to double (or treble!) this recipe as it only makes 12 small cookies. I've kept the batch size small because they really are better eaten within one day.
Watch the video tutorial or scroll down for the full details and printable recipe card!
How to Make Low Carb Cranberry Almond Cookies
In a bowl, mix together some almond flour (I used Bob's Red Mill), coconut oil, sweetener, and egg. I use Lakanto. Add in some unsweetened dried cranberries and some sliced almonds. By the way, don't be tempted to use sweetened cranberries - they are WAY too high in carbohydrates! Update: I've now added a recipe for making your own low carb dried cranberries!
Roll the mixture into a log, wrap in wax paper and place in the fridge for one hour.
Cut the "cookie log" into 12 slices and place on a baking tray lined with baking parchment or a silicone mat.
Place in a preheated oven for 8-10 minutes until starting to brown at the edges. Let cool, then transfer to a cooling rack.
Love this recipe? Check out all my low carb cookies!
📖 Recipe
Low Carb Cranberry Almond Cookies
Ingredients
Equipment
Step-by-Step Instructions
- Add the almond flour, egg, coconut oil and sweetener to a bowl and mix well. Add the sliced almonds and cranberries and mix again.
- Roll the cookie dough into a log, wrap in wax paper and place in the fridge for at least an hour.
- Preheat the oven to 350F.
- Slice the cookie dough into 12 rounds and place them on a baking tray lined with baking parchment or silicone mat.
- Bake for 8-10 minutes until the edges start to turn brown. Leave to cool for five minutes then transfer to a wire cooling rack.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Gini says
Looking forward to having them at Christmas!
Jackie says
I am going to try these. I am thinking about halving the amount of cranberries, and chopping them up a little so there are more pieces spread throughout the cookie.
Georgina says
Sounds perfect, Jackie!
Christina says
Can you freeze the dough?
Georgina says
I've never tried it, I'm afraid! If you try it please let me know!
Gini says
Yes, you can freeze the dough. I slice and cook from frozen,just takes a little longer.
Gini says
I chop the cranberries too, makes them easier to slice. And although they are slightly softer after one day they are still delicious!
Maggie Mammen says
I posted this recipe in my keto group and I am getting a lot of questions about accurate carb counts on these cookies could you please clarify, thank you
Georgina says
Hi - I've just double checked them and all looks good to me! Georgina
BettyAnne says
Are the dried cranberries sugar-free?
Georgina says
Yes, I always buy unsweetened.
Lyle Drew says
I had to add at least 3/4 C water to get cookie dough consistency anything close to that in the video. Was this or some other liquid missed in the recipe?